EFFECT OF SOME PRESERVATIVES ON BACILLUS CEREUS ISOLATED FROM SOME MEAT PRODUCTS

Abstract

Keywords Processed ready to eat meat products are considered the main source of infection with Bacillus cereus(B. Cereus)which is an aerobic spore former bacteria commonly found in raw and processed foods. So, more cautions are needed to be considered in order to minimize the contamination of such products. Nisin is a natural preservative for many food products and can be used to inhibit the germination and outgrowth of spores. This study was designed to determine the antimicrobial effect of nisin on B. cereus inoculated into minced beef with an inoculation dose of 3×10 6 cfu/g. Nisin was inoculated in the artificial infected minced meat at different concentrations 10,30 and 50 ppm, resulted in a decrease in B. cereus count after five days from 5.0×10 7 ±0.82×10 7 (initial bacterial load) to 2.46×10 6 ±0.35×10 6 with a reduction percentage 95.1%,100% and 100% at concentration 10,30 and 50ppm, respectively. In conclusion, Nisin can be used as a safe anti-microbial food preservative for meat products Antimicrobial effect Bacillus cereus Meat products Preservatives.